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PostPosted: Sun May 07, 2006 4:34 pm
by Rik vonTrense
Hi Liz.....

Usually they are graduated and supplied with a weight or the instruction what weight to use.

I am puzzled with your reference to my stilton and this

'You now have to find a weight to place on this to press down on the curd block for several days'

with a stilton you only have to tie it in a stilton bundle and put it between two boards and stick a 10lbs weight on it for an hour or so.

Weights that I use are a set of dumbell disc purchased from Tesco I have four 1 KG discs and 4 0.5kg can thread these on a piece of tape and hang them with a butchers hook...the further along the weight bar you move them the heavier they will press.

I check my big ones with a set of bathroom scales under the ram and using a set of weights mark off along the bar what weight they are pressing at the ram.

I can go up to 200lbs like this.

I just checked on the stilton instructions....

Wrap the top and bottom cut outs from the tin in cling film (this is called a �follower�) and place on top of the curds. You now have to find a weight to place on this to press down on the curd block for several days.

If you are using a fruit tin then fill up a bottle of water and sit this on top of the follower any weight will do as you are only compacting the curd and not so much really pressing it.


PostPosted: Sun May 07, 2006 9:57 pm
by markh
Rik, I have just done my second Stilton 'Tin' - while doing so I realise I had mis-read the instructions on my 1st attempt :oops:

My 'Blue cheese starter' used closer to 1/4 oz rather than an ounce of Roquefort , I was wondering if this will cause a problem.

If it does, would a solution be to 'butter' the truckle using Roquefort creamed with milk prior to needling?

PostPosted: Sun May 07, 2006 11:34 pm
by Rik vonTrense
You should get a reaction even with a quarter of an ounce as it multiplies iteslf but you could give it a little buttering with some goo not going to do any harm. In fact before I have just used a teaspoonful and it has worked perfectly.

Even if you do not get any veining it will still taste the same as Stilton.,


PostPosted: Mon May 08, 2006 11:47 am
by jenny_haddow

Same cheese, two days later.


PostPosted: Mon May 08, 2006 11:54 am
by jenny_haddow

Stilton moulded in a fruit tin.


Did have more but we've scoffed them - tastes wonderful!

PostPosted: Mon May 08, 2006 12:17 pm
by Rik vonTrense
Your fruit tin Stilton has the right colour for the skin.

I am going to see if I can reduce your first piccy..I you have a photo program then all you have to do is to resize the image top 342x273 pixels
and save as that and then upload it via your picture host.


PostPosted: Mon May 08, 2006 12:24 pm
by Oddley
For anybody that wants to easily resize their images, below is a link to PIXResizer a good free resizing program.

PostPosted: Mon May 08, 2006 3:16 pm
by Rik vonTrense
How old was it when you ate it Jen ??

I removed your big first picture as you have it up smaller now.

Big pictures make the rest of the thread difficult to read...

I like the colours yours are going it shows a good baterial background.

PostPosted: Mon May 08, 2006 3:37 pm
by somerset lad
One of my favourite cheeses is Stinking Bishop, it is a soft cheese with a washed rind, using perry made from the pear called stinking bishop.

PostPosted: Mon May 08, 2006 3:46 pm
by Wohoki
Which I believe is named after the pear variety used to make the perry, rather than the fact that the cheese smells like a badly bathed clergyman :D

PostPosted: Mon May 08, 2006 4:45 pm
by jenny_haddow
Hi Rik,

Glad the cheeses are passing muster. That one was about four weeks old when eaten. Great flavour.

I've just taken the Lancashire out of the mould this afternoon, what a difference the right equipment makes.

Now I've got to grips with this photo posting lark I'll post a picture of it.



PostPosted: Sun May 14, 2006 2:56 pm
by Wohoki
Hi Rik, just started a Stilton this afternoon, thanks for the technique.

I owe you a recipe. :D

PostPosted: Mon May 15, 2006 10:33 am
by Wohoki
I am now the proud father of a bouncing baby Stilton. Thanks to the exellence of the instructions it went like clockwork, I got a clean break exactly on time. Now the waiting game :D

PostPosted: Mon May 15, 2006 12:32 pm
by jenny_haddow
Congratulations on the new addition, I'm sure it will be the first of many! I need to make some to keep now, but it's difficult not to have a little taste.
The collander cheese has been a great favourite, it's much softer and creamier, flavour is there but with a nice background taste of mushrooms.

Enjoy your cheese Wohoki



PostPosted: Tue May 23, 2006 7:52 pm
by Wohoki
Sadly, my rotten kids got to it, poked it, dropped it, MURDERED it.

Back to the milk-pan, ho hum. :lol: